Korean Tofu Rice Bowl

Name: Korean Tofu Rice Bowl with Sesame Veggies & Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 3 clove garlic; 20 g plant-based butter; 1.25 cup water; 1 packet jasmine rice; ½ packet firm tofu; 1 bag green beans; 1 bag baby broccoli; 1 carrot; 1 sachet sesame seeds; 1 drizzle sesame oil; 1 packet Plant-Based Mayo; 1 packet cornflour; 1 packet Korean Stir-Fry Sauce; ½ packet Ginger & Lemongrass Paste; 1 packet sriracha

with Sesame Veggies & Sriracha Mayo

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If you're familiar with bibimbap, the Korean “mixed rice” dish, then you'll love this HelloFresh plant-based version. So, divvy up the fragrant rice, pile on the tofu and toppings and then mix it all together for a glorious fusion of flavours and textures.

Tags:

Plant Based

Allergens:

Soy

•Sesame

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

½ packet

firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 bag

green beans

1 bag

baby broccoli

carrot

1 sachet

sesame seeds

(Contains: Sesame; )

1 packet

Plant-Based Mayo

(Contains: Soy; )

1 packet

cornflour

1 packet

Korean Stir-Fry Sauce

(Contains: Soy, Sesame, Gluten, Wheat; May be present: Eggs, Fish, Milk, Almond. )

½ packet

Ginger & Lemongrass Paste

(May be present: Eggs, Sesame, Fish, Milk, Almond, Gluten, Soy. )

1 packet

sriracha

(May be present: Soy. )

Not included in your delivery

olive oil

20 g

plant-based butter

1.25 cup

water

1 drizzle

sesame oil

(Contains: Sesame; )

Nutrition Values

/ per serving

Energy (kJ)3032 kJ

Fat30 g

of which saturates8.2 g

Carbohydrate88.4 g

of which sugars15.9 g

Protein21.9 g

Sodium1192 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, pat the firm tofu (see ingredients) dry with paper towel. Cut the tofu into 2cm cubes. Trim and halve the greens beans. Trim and halve the baby broccoli lengthways. Thinly slice the carrot into sticks. In a medium bowl, add the tofu and cornflour. Season with salt and pepper, then gently toss until well coated. Set aside.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans, baby broccoli, carrot and sesame seeds until tender, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add a drizzle of sesame oil and season with salt and pepper. Transfer to a plate and cover to keep warm.

Wipe out the frying pan and return to a medium-high heat with a generous drizzle of olive oil. Cook the tofu, tossing occasionally, until browned and warmed through 3-5 minutes. Reduce the heat to medium, then add the Korean stir-fry sauce and ginger & lemongrass paste (see ingredients) and cook, stirring, until warm, 1 minute.